Saturday, July 29, 2017
From her own mouth-
"My world was turned completely upside down when I found a trick that allowed me to achieve wondrously crispy chicken wings without breaking out a vat of oil. I was previously convinced that the best way to prepare wings at home involved deep frying them and immediately tossing them in one’s sauce of choice.
"Baking wings in the oven was never an option in my mind—not if I wanted truly crisp, restaurant-quality wings, that is. However, in researching a new sauce (for wings I intended to fry), I happened upon the ultimate chicken wing hack for the home cook: Lightly tossing your wings in *baking powder* and salt and baking them at a high temperature yields the crisp glory we all desire. Multiple sources, such as this recipe and this one, site the trick… and again, my mind was utterly blown by the possibility. I headed straight to the kitchen to find out if this too-good-to-be-true trick was fact or fiction. "
"And I am pleased to report... ladies and gentleman, tossing your wings in baking powder actually works. And it saves you gallons of oil, along with the headache that comes with cleaning up after frying anything.
The combination of baking powder and salt breaks down the protein and draws out the moisture in the wings’ skin, leaving it crispy while the flesh remains super moist. Be sure to pat the wings dry before mixing them with the baking powder; you’ll create a paste on the wings if they are wet, which means they won’t crisp up nicely. Basically, the key is to reduce moisture on the exterior of the wing as much as possible."She said....
EAT WELL MY FRIENDS!
Friday, July 14, 2017
Well here is another one...One I call Lazy Morning Eggs....You know, the kind of eggs you make the morning after a hang over or mind blowing sex....or just one of those mornngs where you wake up so tired you're ready to go back to bed...
It all starts in a medium pot with plenty of olive oil and garlic, like most good things do. Then a big pinch of crushed red chile flakes from the portable spice rack. Next up: a mess of tomatoes, whichever ones I’m afraid might burst with juice before we’ve gotten to them. Cherry tomatoes go in whole. Beefsteaks and heirlooms I roughly chop first. When the skins start to split and everything starts to look nice and saucy, I crack eggs right into the tomato mixture, throw a lid on the pot, and let them poach. While that’s going, I toast bread and tear up some leafy greens for a salad—a mix of tender Swiss chard or lettuce and herbs is ideal—and season it with lemon juice, salt, and a drizzle of oil.
Here...you check out the entire thing...Chickpea, Spinach, and Chorizo Frittata...(They'll be more of these recipes coming..)
- 1 small onion
- 2 cloves of garlic
- olive oil
- 1 roasted red pepper
- 200g cooked chickpeas
- 150g chorizo
- 1 teaspoon smoked paprika
- 2 big handfuls spinach
- 5 eggs, beaten
- Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
- Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
- Saute everything together until the orangy paprika oils run from the chorizo.
- Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
- Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
- Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
- Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
- Sprinkle with a little sea salt.
- Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.
Tuesday, July 11, 2017
What? I mean what??...What’s better than a pancake that tastes like apple cider?Huh? Answer... One with bits of sausage folded into the batter, then covered with maple syrup. Greek yogurt keeps these guys light and fluffy, and the cornmeal and sausage cuts the sweetness of the apple cider. Top them off with some fresh fruit or cooked apples.
Check it out-
- 6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
- 1 cup whole wheat pastry flour (or white whole wheat)
- 1 cup cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 cup SweeTango Apple Cider6
- Cook sausages according to directions on package. Once fully cooked, chop sausages into bite sized pieces and set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. In a seperate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet ingredients to dry ingredients and stir until just combined; do not over mix! Gently fold in chopped sausage pieces.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes about 10 pancakes total - about 2 large pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.
Enjoy! Eat and Drink Well My Friends!
Wednesday, July 5, 2017
The story goes that former first lady, Jackie Kennedy made waffles frequently for her children and husband. Though it may be difficult to reconcile the image of the immaculately pressed icon doing something so quotidian as cooking or ingesting food (a legendary diet item of Jackie’s was said to be a single sour cream- and caviar-topped baked potato a day, followed by a day or two of fruit), maybe in this moment, we may allow her to be a human being. In a 1999 interview with Food & Wine, her longtime cook Marta Sgubin, and author of Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis, said, “What they will find surprising is that Madam was a public figure, sure, but she was also living a regular life. She did what everyone else did every day. She got up and ate breakfast and went to work. When the children were young, she ate every meal with them just like any mother would.”
So All that Not withstanding...here is the recipe the former First Lady used-
- Cream butter and sugar, add egg yolks. Beat. Add flour and milk alternately. This may be done at any time. When ready to bake fold in egg whites, and add baking powder. Mixture should be thick and fluffy.
- Bake and serve with hot maple syrup and melted butter.
Food Safety Tips
Protect yourself against food-borne illnesses.
Protect yourself against food-borne illnesses.
1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).
Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.
2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!
Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.
3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.
Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.
4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.
One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:
* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit
* Pork and ground beef - 160 degrees fahrenheit
* Poultry - 165 degrees fahrenheit.
Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.
5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.
6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.
Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.
7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.
You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.
8. Always heat leftover foods to 165 degrees fahrenheit.
The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.
9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.
If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.
10. Whenever there’s a food recall, check products stored at home to make sure they are safe.
You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov